Below, I’ll show you how to make this corn and black bean salad ahead of time (just what you need to prepare for a big gathering!), as well as how to make a homemade lime dressing you’ll want to add to all your favorite salads, veggie sides, and proteins.With such a vibrantly fresh, citrusy flavor, it’s no wonder why this black bean corn salad is such a hit.
If you want even more black bean and corn recipes to wow a crowd, my Mexican Street Corn Salad (a riff of my Mexican Street Corn) has a creamy, light spice that compliments any summer meal. Or, if you’re looking for a vegan, gluten-free option, my Southwest Quinoa Salad strikes the perfect balance between tenderness, crunch, and savory flavors.
Ingredients
Packed with fresh and bright flavors, every element of this simple bean salad will delight your taste buds, from its zingy lime vinaigrette to its crisp veggie base.
- For the Dressing:
- Fresh lime juice
- Lime zest
- Garlic: You’ll need one fresh garlic clove to give this dressing a delectably bold, complex finish. After peeling your garlic, press or finely mince it to ensure it thoroughly and evenly infuses the mixture.
- Olive oil
- Seasoning: I use a savory, earthy mix of ground cumin, kosher salt, and black pepper to season this simple corn and bean salad recipe. If preferred, a pinch of chili powder can also be added.
- For the Salad:
- Black beans: You can cook raw black beans from scratch or use canned black beans for this salad. If you opt for a canned version, be sure to drain and rinse them under cold water before adding them to your mixture.
- Corn: Any type of corn will work for this easy bean and corn salad recipe. If you’re making this dish during the summer, you can use fresh sweet corn off the cob, air-fried corn (be sure to cut the kernels after cooking), or grill the corn beforehand if you’re in the mood for a smokier flavor profile. Also, if you’re in a pinch and don’t have any fresh corn on hand, you can use frozen corn or canned corn kernels—as long as you thaw, drain, and rinse them beforehand.
- Cherry tomatoes
- Bell peppers: You can use any color of bell pepper for this recipe. Though I used red peppers, yellow, orange, or green bell peppers would also add a deliciously fresh crispness to your mixture.
- Red onion: Chopped red onion is my favorite way to bring out the subtle Mexican flavors of this dish. However, if you’re aiming for a milder taste, you may also use scallions.
- Avocado: Creamy avocado is there to balance the crisper taste of this recipe’s fresh produce. However, you can omit it from your recipe if you’re not a fan.
- Fresh cilantro: I love using cilantro leaves to add a fresh, peppery edge to my corn and black bean salad recipe. However, you’re welcome to omit this ingredient (or substitute it with fresh parsley!) if you don’t like its taste.
- Cotija cheese (optional): If you want to add more light, creamy notes to your salad ingredients, cotija cheese offers a soft, milky flavor you’ll love. Sprinkle your salad with this cheesy addition after mixing.
How to Make Black Bean Salad with Corn
It takes almost no time to whip up this avocado corn black bean salad. In just four steps, you’ll have a crowd-pleasing dish you can use as a side, appetizer, or quick snack any day of the week.
- Prepare the lime dressing: In a small bowl, add the lime juice, lime zest, garlic, olive oil, cumin, kosher salt, and black pepper. Whisk the ingredients until thoroughly combined.
- Make the corn and bean salad: Place the black beans, corn, cherry tomatoes, bell pepper, red onion, avocado, and chopped cilantro into a large mixing bowl.
- Drizzle and toss: Drizzle the bean salad with the lime dressing and gently toss it until evenly combined.
- Taste and serve: Taste the salad for seasoning, add more if necessary, and serve.
How to Make Ahead and Store?
There’s a reason why this simple black bean and corn salad is one of my favorite foods. Not only can you make it ahead of time, but you can also store it throughout the week for stress-free meal prep.
- Make ahead: You can make this quick black bean and corn salad one day in advance. Not only does this early prep minimize kitchen hassle, but it also gives the salad ingredients enough time to mix and infuse their flavors. That said, I still recommend adding the avocado just before serving so the ingredient maintains its color, taste, and texture.
- Storage: Have leftovers? Don’t worry! You can store this easy salad in an airtight container in the refrigerator for up to three days. Just be sure to stir the mixture and taste it for seasoning, as the ingredients may separate or change flavor during storage.
Serving Suggestions for this Corn Salad with Beans
Like my other salad recipes, this easy black bean salad is a great side dish for any meal, from summer BBQs to Mexican dinners. Plus, it also works as a hassle-free snack or appetizer if you need a quick addition to your weekday menu.
Below are just a few of my favorite ways to serve this fan-favorite recipe.
- With chips on the side: Easy and quick, I love serving this simple salad alongside a bowl of tortilla chips—perfect for weeknight get-togethers or midday munching. Or, if you’re in the mood for a heartier snack, my Cheesy Spinach Quesadilla exquisitely balances this salad’s bright flavors with rich, gooey deliciousness.
- Grilled fish: If you plan to serve this dish as a summer corn and bean salad, it’s time to fire up the outdoor grill! My Grilled Shrimp Skewers and Grilled Mahi Mahi strike a delectable balance between buttery, smoky, and light flavors—an ideal pairing for this salad’s zesty undertones.
- Grilled chicken or beef: Looking for a meatier meal? This recipe makes a great black bean and corn side dish for all your favorite meaty mains. In particular, this tender-crisp side is a delectable accompaniment for my creamy yet savory Avocado Burger and tangy Yogurt Marinated Chicken.
Other Corn Salads You Might Also Like:
If you make this Black Bean Corn Avocado Salad recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.
Black Bean and Corn Salad Recipe
Ingredients
For the lime dressing:
- ⅓ cup lime juice, freshly squeezed; from 3 limes
- 1 teaspoon lime zest, from one lime
- 1 clove garlic, minced
- 3 tablespoons olive oil
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For the salad:
- 2 cans black beans, rinsed and drained – (15 oz each)
- 3 ears fresh corn, shucked; ~ 2 ¾ cups (or 1 8.5-oz. can whole kernels, drained)
- 1 cup cherry tomatoes halved
- 1 red bell pepper, chopped; 1 cup/120 g
- ½ medium red onion, chopped; 1 cup/88 g
- 1 avocado, cubed
- ⅔ cup cilantro, divided and chopped
Instructions
- To make the dressing, combine the lime juice, lime zest, garlic, olive oil, cumin, kosher salt, and black pepper in a bowl and whisk until fully combined.
- To make the corn and bean salad, place black beans, corn, cherry tomatoes, bell pepper, red onion, avocado, and chopped cilantro in a large salad bowl.
- Drizzle the salad with the prepared dressing and give it a gentle toss.
- Taste for seasoning and add more if necessary. Serve.
Notes
- Yields: This black bean salad recipe makes 5-6 cups of salad ideal for serving six people as a side dish. The nutritional values below are per serving.
- Chop everything small: The key to making the best black bean and corn salad recipe is to chop all your veggies into small, uniformly-sized pieces. Not only will your salad be easier to eat, but this small, even size will also ensure that each bite has a more even balance of flavors. This is especially important if you plan to serve it with chips on the side or a topping for tacos.
- Let it marinate: If you have the time, I highly recommend letting it rest for a few hours before serving (or even waiting until the next day!). Doing so will give the lime dressing time to fully infuse the vegetables and let the veggies’ flavors mix with each other. Just wait until the last moment to add your cubed avocado.
- Serve it chilled or at room temperature: I prefer this recipe to be served cold, so I usually refrigerate it for a few hours before serving. But you can also serve it at room temperature.
- Corn: You can use any corn you like. During the summer months, I usually use fresh sweet corn. I like them raw, but if you want, you can also sauté it lightly. If your grill is on, feel free to grill your corn after spreading it with oil (butter and olive oil would work). Of course, you can also use a can of corn (drained and rinsed) and frozen corn (thawed.)
- Storage: You can store it in an airtight container in the refrigerator for up to three days. Just be sure to stir the mixture and taste it for seasoning, as the ingredients may separate or change flavor during storage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This salad is easy to prep and go. I really like the flavor of the sauce and the ingredients. Thanks
Exactly, so happy to hear that you liked it Martin.